These homemade sweet and sour meatballs simmer in a tangy sauce with pineapple, bell peppers, and onions for an easy retro-style dinner or appetizer.
Sweet & Sour Meatballs
Sweet and Sour Meatballs are one of those fun vintage recipes that never really go out of style. The first time we made this for the family it got rave reviews! Even the kids loved it!
Here’s the scoop: tender baked beef meatballs are simmered in a tangy homemade sweet and sour sauce with juicy pineapple, bell peppers, and onions for the perfect balance of savory and sweet. The sauce thickens as it cooks, coating every bite with that familiar flavor that made this dish a favorite at mid-century cocktail parties. No ketchup, no grape jelly…just real homemade goodness!
This recipe starts completely from scratch, yet it’s surprisingly quick and easy to make. From mixing the meatballs to cooking everything together in the sauce, the whole dish comes together in about an hour. It’s classic comfort food, but not at all complicated!
Serve these sweet and sour meatballs as a party appetizer with toothpicks, just like they did at swanky 1960s cocktail parties, or turn them into a full family meal by spooning them over a bowl of fluffy white rice. However you serve them, this retro favorite is just as delicious today as it was decades ago!
Ingredients
- Protein: Ground beef
- Produce: Pineapple chunks (drained), green bell pepper, white onion or sweet onion
- Sauces & Seasonings: Soy sauce, brown sugar, Worcestershire sauce, onion soup mix, barbecue sauce, salt, black pepper
Full ingredient amounts available in the printable recipe card at the bottom of the post. For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Helpful Kitchen Tools
- Large bowl
- Large Baking Sheet
- Parchment Paper
- Dutch Oven or Large Pot
Instructions
To Prep: Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with aluminum foil.
- Form the Meatballs: Season meat with salt and pepper and shape into small cocktail-size balls.
- Bake: Place on a foil-lined baking sheet and bake for 20 minutes.
- Combine: Add all other ingredients to a large deep pot or Dutch oven. Gently stir the meatballs into the sauce mixture.
- Cook: Simmer over medium-low heat for 30-45 minutes.
Prep Tips
- Make Ahead Tip: You can bake the meatballs a day in advance and store them in the refrigerator until you’re ready to simmer them in the sauce.
- Don’t Skip The Simmering Step: Letting the meatballs simmer in the sweet and sour sauce allows the flavors to soak in and the sauce to thicken slightly, giving you that classic sweet and tangy coating.
- Garnish: A sprinkle of fresh herbs such as parsley or green onions add a nice pop of color and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Both the meatballs and sauce freeze well. To freeze for longer storage, place in a zip-top bag or freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers on the stovetop over medium-low heat or in the microwave until heated through. You may want to add a splash of water if the sauce thickens too much during storage.
More Meatball Recipes To Try
Sweet and Sour Meatballs Recipe (Printable Recipe Card)
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Sweet and Sour Meatballs
Equipment
- Large baking sheet
- Parchment paper
- Dutch oven or large pot
Ingredients
- 1 large onion chopped
- 1 lb ground beef
- 20 oz pineapple chunks drained
- 1 TB soy sauce
- 2 TB brown sugar
- 1 green peppers
- 1 tsp Worcestershire sauce
- 1 packet onion soup mix
- 2 cups barbecue sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with aluminum foil.
- Season meat with salt and pepper and shape into small cocktail-size balls.
- Place on a foil-lined baking sheet and bake for 20 minutes.
- Add all other ingredients to a large deep pot or Dutch oven. Stir in the meatballs gently.
- Simmer over medium-low heat for 30-45 minutes.
Notes
- Make ahead: Bake meatballs up to 1 day in advance; refrigerate until ready to simmer in sauce.
- Simmering matters: Let meatballs simmer in the sauce so the flavors soak in and the sauce thickens.
- Storage: Refrigerate leftovers 3–4 days or freeze 2–3 months in an airtight container.
- Reheat: Warm on the stovetop or microwave; add a splash of water if the sauce thickens.
Nutrition
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